Spelt salad with apple, fennel, cranberries, walnuts and a pomegranate molasses dressing
This is a family favourite recipe of my mums. Recipe from The Great British Farmhouse Cookbook. Spelt is such a fantastic grain, it can be used in salads and also used instead of rice in a risotto. This salad keeps well for a few days in the fridge and does well as lunches at home or in a lunchbox.
Ingredients
125g spelt grain
3 tbsp extra-virgin olive oil
2tbsp pomegranate molasses
½ tsp sumac
50g walnut hales
200g bulb of fennel
2 chunky celery stalks
2 small dessert apples
1 ½ tbsp roughly chopped mint leaves
1 ½ roughly fennel herb
2 tbsp roughly chopped flat-leaf parsley
50g cranberries
Salt and freshly ground black pepper
Method
Preheat the oven to 200 C/Gas 6. Rinse the spelt under cold water and put in a pan with 750ml cold water. Bring to the boil, cover and simmer for 45 minutes, or until tender but still with a bit of bite. Drain well, tip into a bowl and stir in the oil, pomegranate molasses, sumac and ¼ tsp salt and black pepper. Leave to cool. Spread the walnuts on a baking tray and roast for 6 minutes. Cool then break into small pieces.
Cut the fennel heart in half and slice widthways very finely with a sharp knife or on a mandolin. Thinly slice the celery quarter and core the apples and cut them into 1cm pieces. Stir the chopped herbs into the spelt with the fennel, celery, apples, walnuts and cranberries. Season to taste.
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